| CATEGORY |
CUISINE |
TAG |
YIELD |
|
Italian |
May 1995 |
1 |
servings |
INGREDIENTS
| 4 |
|
Red snapper fillets; (5-ounce) |
| 1/3 |
c |
Water |
| 1/2 |
ts |
Salt |
| 1/2 |
ts |
Ground black pepper |
| 2 |
c |
Chopped tomatoes |
| 2 |
tb |
Olive oil; (preferably |
|
|
; extra-virgin) |
|
|
Fresh Italian parsley; chopped |
INSTRUCTIONS
Arrange snapper fillets in single layer in large nonstick skillet. Add 1/3
cup water. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Top
with tomatoes. Drizzle olive oil over. Sprinkle with capers. Season with
remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Bring to boil. Reduce
heat to medium-low, cover and simmer until fish is just cooked through,
about 15 minutes. Transfer fish to platter. Boil sauce in skillet until
thickened, about 10 minutes. Spoon sauce over fish and sprinkle with
parsley.
Serves 4.
Bon Appetit May 1995
Converted by MC_Buster.
Per serving: 317 Calories (kcal); 28g Total Fat; (75% calories from fat);
3g Protein; 17g Carbohydrate; 0mg Cholesterol; 1101mg Sodium Food
Exchanges: 0 Grain(Starch); 0 Lean Meat; 3 Vegetable; 0 Fruit; 5 1/2 Fat; 0
Other Carbohydrates
Converted by MM_Buster v2.0n.
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